INGREDIENTS

INSTRUCTIONS

TO MAKE THE BATTER: In the bowl of an electric mixer fitted with the paddle
attachment, combine the lard, baking powder, and salt. Beat until light and
fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined.
Add the remaining masa and 1/3 cup stock; beat until light and fluffy,
about 2 minutes. The batter should be soft but it should hold its shape in
a spoon. If using fresh masa, test the batter to determine if it is
adequately fluffy (this will ensure light and tender tamales): Drop 1
teaspoon batter into a cup of cold water. If it floats to the surface, it
is ready. Refrigerate at least 1 hour. Store batter in an airtight
container, refrigerated, up to 2 days. TO MAKE THE WRAPPERS: Reconstitute
the corn husks by placing them in a deep saucepan and covering them with
water. Set saucepan over high heat, and bring to a boil. Transfer husks and
water to a heat-proof bowl. Set a small plate on top of husks, keeping them
submerged. Soak 1 hour. Remove from water. TO MAKE THE FILLING: Remove
stems from chilies, seed and tear into 4 pieces. In the jar of a blender,
combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend
until a smooth puree forms. Strain mixture into a medium saucepan. Add the
pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring
frequently, until liquid has reduced to the consistency of a thick sauce
and the meat is very tender, 50 to 60 minutes. Using a fork, break up the
meat. Return the tamale batter to the mixer. On low to medium speed, mix
the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce;
mix again to combine. You may need to add a few tablespoons or so of
chicken stock. The batter should not be stiff, but slightly loose and not
runny. Remember, the lighter the batter, the more tender the tamale. TO
ASSEMBLE THE TAMALES: Unroll one large reconstituted corn husk; tear
lengthwise along grain to make 1/4-inch-wide strips (two per tamale); if
strips aren't long enough, tie two together. Place another long piece,
lightly dried, on work surface, pointed end away from you; scoop 1/4 cup
batter onto middle of one end. Spread into a 4-inch square, leaving a 1
1/2-inch border on pointed end and a 1-inch border on the other sides.
Spoon 2 tablespoons filling down the center. Bring long sides together to
form a cylinder, making sure the batter encases filling. Fold the pointed
end under; tie loosely with husk strip. Fold the flat end under; tie.
Repeat. Reserve smaller husks to line the steamer basket and cover the
tamales. TO STEAM THE TAMALES: Set steamer over high heat. When steam puffs
out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water
when necessary. To check for doneness, unwrap a tamale: If ready, dough
will come free from wrapper and feel soft. If dough sticks to wrapper,
rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15
minutes for batter to firm up. They will remain warm for about 1 hour.
Serve with Roasted Tomatillo-Chipotle Salsa. Makes 12.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "12 tamales"
Per serving: 12 Calories (kcal); trace Total Fat; (4% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4752mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Rick Bayless
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Beauty: an act of God”